Fresh vegetables - heavy-weights in the salad bowl

By
Mary Beth Martin, Special to The Christian Science Monitor /
May 2, 1984

Certain menus require the clean, tart piquancy of a well-made salad. A leafy green tossed salad is often the answer but if the green salad seems too light, a welcome alternative is the vegetable salad.

Here are some recipes that combine fresh and lightly cooked vegetables in hearty salads.